Those who complain about modern airplane food, sometimes, doing this is very fair, after all, only 50 years ago, menu on Board was completely different.
Those who are always complaining and always dissatisfied with the food offered on Board its aircraft carriers, it is not recommended for viewing this post.
Right here we will talk about the “Golden age” of in-flight catering in the middle of the 20th century, when the passengers during the flight were served lobster, caviar, ham, airy cream cakes and many other Goodies.
Pay attention to the environment in which these lucky people partook of the delicacies, especially the space in front of each passenger seat.
Norwegian carrier Scandinavian Airlines System (SAS) recently posted a nostalgic photo with the interiors of their liners 1950-80’s, where happy passengers are literally offer a food assortment of dishes.
In the mid-twentieth century air travel was available only to very wealthy people, because the service on Board was conforming to the highest standards.
Even the condiments were served not in the single bags, and fell to the taste of the client right from the mills!
Photo of salon of economy class of the 80s, already strongly reminiscent of that to which we are accustomed today.
Looking at this picture, it is very sad to remember that today the passenger of economy class on Board waiting in the best case, aluminum trough with something hastily heated in an electric furnace… And here we see the usual crockery and a cart full of food. How they were not afraid of turbulence?
Menu business class of SAS in the 1980s, included lobster.
Champagne was once on Board the usual case.
The onboard “meal” passengers of economy class in the 70s.
In the 1970s, on selected flights, apparently, was present even sommelier.
An impressive menu of French cuisine on flights from Copenhagen to Bangkok and Singapore in the 1950s
Haute cuisine in the clouds:
— fish with Thai black bean sauce,
— fried rice
— French crepes with mushrooms and bacon,
— eggs with spinach Florentine,
— cheese and fruit platter,
cutlet of lamb with tomato sauce with oregano
— lemon tartlets.
